Dinner Menu
Tuesday, March 1st, 2016
Smaller Plates
12.
Squab and Walnut Pate
pickles, walnut, mustard and toasts
Fried Brussels Sprouts
bacon, Black Duck Farm duck egg, cheddar
Roasted and Pickled Mighty Food Farm Beets
poppy vinaigrette, feta and apple
Slow Roasted Vermont Carrots
California blue cheese, Buffalo sauce, cress, celery
Whitefish Roe Toast
toasted dill brioche, crème fraiche, lemon
Butternut Squash Fritters
Monterey Chevre, orange, vanilla, more citrus
NEFF Pork Belly
pickled broccoli, shallot and mustard greens
Mill River Young Lettuces
creamy Parmesan and green olive, croutons
Cod Fish Tacos
almond romesco, slaw, bodega jalapeno
Toast of Cherry and Veal Cheek “Jam”
horseradish salad
Fried Marinated Shiitakes
miso bone broth, slow poached egg, nori, soy
semolina toasts (3.)
Larger Plates
25.
Northeast Pork Loin “Grillades”
cheek, cider, mustard, apple, sauerkraut and smoke
Confit of Upstate NY Veal Breast
sticky rice, maple soy, carrot, ginger and bok choy
Pan Seared Rhode Island Skate Wing
warm Mighty Food Farm spinach, kohlrabi and lentil, salsa verde, black olive tapenade
Swedish Meatballs
pomme puree, lingonberry, pickled cucumber, Dan’s not so secret gravy
Pasta
15./22.
Garlic spaetzle, roasted mushrooms, spinach, potato, sage and lemon
Penne, roasted tomato, Lee farms ricotta, Parmesan
Spaghetti, bone marrow “bolo”, pancetta, toasted pecorino crumb
Orecchiette, cauliflower and Gruyere mac n’ cheese, peas and pea shoots
Sweet
10.
White Chocolate Cheesecake
raspberry puree, almond, graham
Apricot and Pistachio Carrot Cake
oranges, ginger, whipped cream, passion fruit and apricot jam